Gluten-Free Chicken Nuggets
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 boneless skinless chicken breasts
- 1⁄2 cup gluten-free flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 1 teaspoon Italian herb seasoning, blend
- 1 large egg and 1 tablespoon olive oil, whisked together
- 1 cup crushed gluten-free Rice Chex, see tips
- 1⁄2 cup freshly grated parmesan cheese
- 1⁄4 cup olive oil, for pan-frying
- 1⁄4 cup canola oil, for pan-frying
directions
- Place chicken breast between 2 sheets of waxed paper and pound with a smooth meat mallet until about breasts are 1/4-inch thick. Repeat with each breast.
- Use a sharp knife to cut pounded breasts in 2-inch strips. Then cut each strip into 2x2-inch nuggets.
- Have ready 3 8-inch shallow baking dishes. In the first dish, combine gluten-free all purpose flour, salt, pepper and seasonings.
- In second dish, combine egg and olive oil. Whisk to thoroughly combine.
- In third dish, combine crushed gluten-free rice chex cereal and grated Parmesan cheese.
- Coat each chicken strip in flour mixture, then dip in egg olive oil mixture and last, evenly coat with rice chex crumb Parmesan cheese mixture.
- Place the nuggets on a large baking sheet lined with parchment paper.
- Refrigerate for about 30 minutes before frying.
- In a large heavy skillet, heat olive oil and canola oil mixture over medium high heat.
- Add coated chicken nuggets and cook until golden, about 4 minutes, then turn each piece and cook second side.
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RECIPE SUBMITTED BY
Cristi K.
shelbina, MO
<p>I am a stay at home wife, mother, grandmother and homesteader. Adding that last one took a few years but as I sit and looking at the chickens walking around their pin I remember all the joy comes with them. Most have names, we have hand raised them. Next year I will be adding a second garden, goats and a farmdog to the mix. We love our little 7 acres here and can't wait to grow the healthy heirloom, non-gmo foods for our table and our animals.</p>